This is also good over biscuits, scones or even a store-bought sponge cake.
1 lb (500 g) rhubarb cut into 2-inch lengths (about 4 cups)
1/4 cup granulated sugar
1 teaspoon grated orange zest
1 teaspoon grated ginger
1/4 cup honey
1/4 cup brown sugar
1/2 cup orange juice
4 cardamom pods (or 1/2 tsp ground cardamom)
3 star anise
1 litre vanilla or other flavoured ice cream
Preheat oven to 350 F.
Butter an oven-proof dish. Toss rhubarb with granulated sugar, orange zest and ginger. Place in baking dish in a single layer and roast for 20 to 25 minutes or until tender.
Combine honey, brown sugar, orange juice, cardamom and star anise in a small pot. Bring to boil over medium heat and simmer for 4 to 6 minutes or until mixture thickens slightly. Remove and discard whole spices. Cool slightly.
Drain rhubarb and toss gently with half of caramel syrup. Spoon rhubarb into base of 4 sundae dishes. Top with ice cream and drizzle over remaining syrup.